I made myself a sweet treat the other day of Kid-Friendly Almond Butter Cookies that are gluten-free, Paleo-friendly, use just 6 ingredients and dirty 1 bowl. “Sweet” is a bit different to me now that I am working with honey, real maple syrup, and coconut sugar as sweeteners. So, I made these cookies using high quality dark chocolate, with no expectation of sharing. To my surprise, these gluten-free, paleo Almond Butter Chocolate Chip Cookies proved kid-friendly!
How did I even get the kids to try them? Pure accident, really. They arrived home from school to the smell of freshly baked cookies, assumed they were full of flour and refined sugar, and asked to eat some. I neglected to tell them these were “different” cookies and was shocked when they not only liked them, but asked for seconds (and thirds!)
I found this amazing recipe on Sally’s Baking Addiction and adapted Sally’s recipe using coconut sugar and finely ground pecans. These kid-friendly almond butter cookies use just 6 simple ingredients and mix together in 1 bowl! They make a little less than 2 dozen cookies, giving you a satisfying bit of sweet in one cookie, without tempting you (much) to overindulge.
These cookies are fantastic for paleo/gluten-free beginners because they don’t require purchasing any fancy, unfamiliar flours like coconut or almond. You can easily buy almond butter and coconut sugar from Thrive Market or your local Costco. After cutting refined sugar and white flour out of my diet, I consider these Kid-Friendly Almond Butter Cookies a truly decadent treat – it’s just a bonus that my kids love them too!
1 Cup Almond Butter (Store bought or home made)
1/2 Cup Coconut Sugar
1 Cup Dark Chocolate Chips or Chunks
1/2 Cup Finely Ground Pecans (Optional) I toss these into a food processor.
- Preheat Oven to 350 degrees.
- Whisk egg and almond butter together. Be sure that you stir the oil together with the almond butter first.
- Add brown sugar and baking soda. Mix well with spatula.
- Fold in the dark chocolate chips and pecans.
- Put parchment paper on two cookie sheets.
- Scoop the dough by tablespoonfuls and make round balls. Creating the balls will help keep the chocolate in the sticky dough. I do 12 on one sheet and 6 to 8 on the next.
- Bake first sheet for 11 to 12 minutes, until medium brown, then repeat with second sheet.
- Remove from oven and let cool on baking sheet for about 10 minutes before transferring to a wire rack.
- Store tightly for up to a week.
- Dough can be for up to 3 months. Thaw well in the fridge before baking.
Adapted from Sally’s Baking Addiction Almond Butter Chocolate Chip Cookies.
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